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Ingredients
- For the cookie dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 12 ounces semi-sweet chocolate chunks
- For the brownie batter
- 1 1/2 cups all-purpose flour
- 1 tablespoon black cocoa powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 10 ounces bittersweet chocolate (look for a range in the 60 to 70%), coarsely chopped
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, cut into cubes
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla
Preparation
Step 1
To prepare the cookie dough
In a large mixing bowl, whisk together the flour, baking soda and salt. In a large mixing bowl, beat together butter and sugars until creamy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla.
Add dry ingredients and mix just until combined. Fold in chocolate chunks. Cover bowl and set in the refrigerator to chill for at least 3 hours.
To prepare brownie batter
In a medium bowl, whisk together the flour, cocoa powders and salt.
Melt chopped bittersweet chocolate and butter together in in the bowl of a double boiler set over medium heat, stirring frequently. When melted and smooth, turn the heat off (but leave the bowl set over the steaming water) and whisk in granulated and brown sugars. When combined, remove bowl and set aside to cool to room temperature. Whisk in eggs, one at a time, mixing just until combined after each. Mix in vanilla. Scatter flour mixture over the top and gently fold the two together - do not overmix at this point. It is ok if a little of the flour mixture remains visible.
Butter or spray with nonstick spray each well of your muffin tins, then fill each with brownie batter until they are just shy of halfway full. Cover the pans and place into the refrigerator to chill for 3 hours.
When you are ready to bake, preheat oven to 350 degrees.
Scoop out cookie dough using a generous tablespoon cookie scoop (my dough balls ended up weighing about 38 grams each) and roll each into a ball. Flatten each slightly into a disk - you want each disk to be slightly smaller than the tops of the muffin wells. Remove one muffin tin containing the chilled brownie batter from the refrigerator and gently press one cookie dough disk into each well.
Place pan into the oven and bake, rotating the pan halfway through, until the cookie part is very golden brown, about 20 to 25 minutes. Around 20 minutes gave us slightly gooey centers, while at 25 minutes, they were just baked through.